Spicy Tomato Shrimp Pasta (Print Version)

Bold shrimp and tomatoes elevate pasta with a kick of garlic and chili. Mediterranean-inspired and quick.

# What You’ll Need:

→ Pasta & Protein

01 - 10.5 ounces spaghetti
02 - 10.5 ounces raw shrimp, peeled and deveined

→ Sauce

03 - 2 cups crushed tomatoes
04 - 3 garlic cloves, minced
05 - 1/2 teaspoon red pepper flakes

# How to Make It:

01 - Bring a large pot of salted water to a boil and cook spaghetti until al dente according to package directions. Drain and set aside.
02 - Heat a large skillet over medium heat. Add a drizzle of olive oil, then sauté minced garlic and red pepper flakes until fragrant, about 1 minute. Add shrimp and cook, stirring occasionally, until opaque and pink, 2–3 minutes.
03 - Stir in crushed tomatoes and bring to a gentle simmer. Reduce heat and cook for 5–7 minutes, allowing flavors to blend.
04 - Add drained spaghetti to the skillet and toss well to coat with sauce. Adjust seasoning if necessary. Serve immediately.

# Additional Tips::

01 -
  • Ready in just thirty minutes
  • Brings the bold Mediterranean flavors to your table
  • Dairy free for lighter eating
  • Uses shrimp and crushed tomatoes available all year
02 -
  • Fantastic source of lean protein
  • Naturally dairy free and crowd pleasing
  • Shrimp and tomatoes make it richly flavorful but not heavy
03 -
  • Pat shrimp very dry before cooking for the perfect golden sear
  • Do not rush the garlic and chili in olive oil the slow start builds big flavor
  • Keep pasta water handy so you can adjust sauce texture for that restaurant gloss
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